Almond Flour Chocolate Coffee Banana Bread

You are going to love this chocolate coffee banana bread recipe. It's so rich and chocolatey and really easy to make. This chocolate banana bread is the perfect breakfast or snack and it's even a healthy banana bread recipe since it's gluten free, dairy free and refined sugar free.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top Tips:
• Recipe variations:
• How to serve:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• The taste! This chocolate coffee bread is so rich and chocolatey, it tastes like you are eating a chocolate cake, except it's so much healthier.
• Even though it's made from scratch it's really simple and easy to make.
• Don't worry, if you don't like coffee it doesn't actually taste like coffee. The coffee just helps enhance the dark chocolate flavour and makes it even richer. This bread tastes like you are eating a delicious chocolate cake.
• This bread is healthy, gluten free, dairy free, paleo and refined sugar free.
• It freezes really well and makes great leftovers so it's perfect for meal prep.
• It's high in protein with 11 grams of protein per slice.

If you love coffee flavoured treats you will also love chocolate chip coffee cookies.

Ingredients and substitutions:

• Coffee - brewed coffee helps accentuate the chocolate flavour of this banana bread and helps give it even more moisture. You can use any type of brewed coffee that you like to make this recipe.
• Almond flour - one of my favourite gluten free flours, almond flour is high in fiber, and is higher in protein compared to most grain flours. Be sure to use almond flour and not almond meal which is more gritty. If you can't have almonds I would use cashew flour instead.
• Tapioca flour - this helps make the bread light and fluffy. Don't confused this with cassava flour - they are not the same!
• Coconut flour - when combined with the other flours this helps give this bread the best texture and a little extra natural sweetness.
• Cocoa powder - cocoa powder is used to give this bread that delicious chocolate flavour. Instead of cocoa powder you can also use cacao powder.
• Ripe bananas - ripe bananas add both natural sweetness and moisture to this mocha banana bread recipe. Be sure to use ripe bananas and not green bananas.
• Coconut milk - this helps add even more moisture to this delicious bread. I recommend using full fat coconut milk for the best taste.
• Coconut oil - this helps give the outer crust that perfect texture when the bread bakes. I have not tried replacing this with any other fats or oils.
• Honey - honey is a delicious natural sweetener which helps keep this banana bread recipe refined sugar free. Instead of honey you can also use maple syrup.
• Vanilla extract - to help enhance all the delicious flavours of this bread.
• Ground cinnamon - to give this bread even more flavour! It contrasts with the chocolate flavour so well.
• Eggs - these help bind the bread together and helps it rise when it bakes.
• Baking soda - this helps the bread rise when it bakes.
• Sea salt - just a pinch is all you need to help enhance the flavours of this chocolate bread.
• Chocolate chips - to turn this into the most amazing double chocolate banana bread. I like to use dark chocolate chips but you can use any type of chocolate chip that you like. To keep this recipe refined sugar free be sure to use chocolate chips sweetened with coconut sugar.

How to make (step-by-step):

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Next, add all the ingredients, except the chocolate chips, to your standing mixer and blend until you have a smooth batter.

Step three:

Then line a bread pan with parchment paper and transfer the batter to the lined bread pan, and spread evenly with a knife or spoon. Then sprinkle the chocolate chips over top of the bread.

Step four:

Place the pan in the oven and bake for 55-60 minutes or until a toothpick inserted into the loaf comes out clean. Let the bread cool and then cut it into pieces and enjoy.

Recipe variations:

• Instead of almond flour you can use cashew flour. Otherwise I don't recommend making any other flour substitutions.
• Instead of coconut milk you can use almond milk or cashew milk.
• If you are serving a crowd or want an extra loaf to freeze for later feel free to double this recipe and make 2 loaves.

How to serve:

This bread is delicious served warm or cold. It can be eaten for breakfast, as a snack, or for dessert.

How to store:

Store this bread in an airtight container at room temperature for 3 days, or in the fridge for up to 7 days.

This bread also freezes really well for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• Avocado brownies
• Almond flour mug cake
• Gluten free chocolate chip banana bread
• Gluten-free double chocolate zucchini bread
• Brownies with caramel
• Chocolate avocado muffins
• Cherry brownies

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